Sunday
Sep052010
Quinoa-Stuffed Peppers - Nestlé Kitchen Recipe
Sep 5, 2010 at 0:01 As promised here is a favorite recipe from the Nestlé Kitchen. My recent kitchen guest, Chris Garboski, mentioned in our interview that she likes to incorporate Quinoa into her dishes whenever possible. Her daughter happens to especially like this Quinoa-Stuffed Peppers dish. Here is a healthy updated recipe that Chris developed in the Nestlé Test Kitchen for you to try! It's a delicious entrée perfect for any night of the week, these delicately stuffed peppers feature a combination of nutritious ingredients, such as quinoa and lean Italian turkey sausage. Enjoy!
For a printer-friendly, text-only version of the recipe, click here.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 5
INGREDIENTS:
5 medium, mixed bell peppers (red, green, yellow and/or orange), tops cut off and seeds/ribs removed from centers
2 cups water
1 cup ivory or red quinoa
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
12 ounces (3 links) spicy lean Italian turkey sausage, casings removed
1 cup chopped onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) diced tomatoes with juice, undrained
2 cups fresh baby spinach leaves
5 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
2 cups water
1 cup ivory or red quinoa
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
12 ounces (3 links) spicy lean Italian turkey sausage, casings removed
1 cup chopped onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) diced tomatoes with juice, undrained
2 cups fresh baby spinach leaves
5 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
DIRECTIONS:
PREHEAT oven to 350° F.
PLACE peppers in 9-inch-square or round microwave-safe baking dish. Microwave on HIGH (100%) power for 5 minutes or just until tender. Set aside.
COMBINE water, quinoa and bouillon in medium saucepan. Bring to a boil; reduce heat to low. Cover; cook for 15 to 18 minutes or until water is absorbed. Remove from heat.
COOK sausage, onion and garlic in large, nonstick skillet over medium-high heat, stirring frequently to crumble sausage, for 8 minutes or until sausage is no longer pink and onion is tender. Stir in cooked quinoa, tomatoes and juice and spinach. Spoon mixture evenly into peppers (about 1 cup per pepper). Sprinkle 1 tablespoon cheese over filling in each pepper.
BAKE for 15 minutes or until cheese is melted and peppers are heated through.
PLACE peppers in 9-inch-square or round microwave-safe baking dish. Microwave on HIGH (100%) power for 5 minutes or just until tender. Set aside.
COMBINE water, quinoa and bouillon in medium saucepan. Bring to a boil; reduce heat to low. Cover; cook for 15 to 18 minutes or until water is absorbed. Remove from heat.
COOK sausage, onion and garlic in large, nonstick skillet over medium-high heat, stirring frequently to crumble sausage, for 8 minutes or until sausage is no longer pink and onion is tender. Stir in cooked quinoa, tomatoes and juice and spinach. Spoon mixture evenly into peppers (about 1 cup per pepper). Sprinkle 1 tablespoon cheese over filling in each pepper.
BAKE for 15 minutes or until cheese is melted and peppers are heated through.
tagged Broth, Parmesan Cheese, Peppers, Quinoa, Sausage, Stuffed Peppers, garlic, onion in Recipe
Broth, Parmesan Cheese, Peppers, Quinoa, Sausage, Stuffed Peppers, garlic, onion in Recipe
Reader Comments (1)
Mr. RGBistro made a version of this last week for dinner. He stuffed some market peppers with leftovers in the fridge, and it turned out wonderfully!!! What a creative way to put a healthy dinner together... in an edible bowl.
[K]